SPRUCE TIP JELLY
6 cups spruce tips
6 cups water
3 cups sugar
1/2 cup lemon juice
6 tablespoons pectin
1/3 cup honey
_ clean spruce tips and remove brown husks
_ roughly chop them to release their aromatic oils
_ place chopped tips into a large pot
_ add water and bring to a boil
_ boil for about 3 minutes
[at that point they will lose all their lovely green color]
_ remove from heat and allow to steep until the mixture reaches room temperature
[or over night for a stronger flavour]
_ strain spruce tips through a cheesecloth and press out all the liquid
_ mix in lemon juice and bring to a boil
_ combine pectin with sugar
_ once liquid starts to boil mix in the sugar and honey
_ whisk vigorously to fully dissolve the pectin
_ boil for about 10 minutes for the pectin to take full effect
[test if the desired consistency is reached by putting a tablespoon full of liquid on a cold plate and see how it behaves once cooled down - add more pectin if needed]
[since this is a low sugar jelly recipe you might need more pectin - depending on the quality you get]
_ fill jelly into sterilised jars
_ close and immediately turn on their heads
_ leave to cool and store in the fridge
[they should be good for at least 1 month]
MAIWIPFERL GELEE
6 Tassen Maiwipferl
6 Tassen Wasser
3 Tassen Zucker
1/2 Tasse Zitronensaft
6 Esslöffel Pektin
1/3 Tasse Honig
